Shorshe Dharosh
Tender okra simmered in a sharp, nutty mustard paste with green chili and a light Bengali-style gravy. It is simple, homely, and full of bold flavor that pairs especially well with plain steamed rice.
For 4 servings
- prep · ~15 min
Soak the mustard and prep the okra.
1.Wash the okra, wipe it completely dry, trim the ends, and cut into 2 inch pieces.2.Soak the mustard seeds in a little water for 15 minutes.3.Set aside 2 green chilies for the mustard paste and slit the remaining chili.TIPDry okra well before cutting so it stays less slimy in the pan. - mix · ~3 min
Make the mustard paste.
Drain the soaked mustard seeds and grind them with 2 green chilies, turmeric powder, a little salt, and 0.25 cup water to a smooth paste.
TIPGrind just until smooth; over-grinding mustard can make the paste bitter. - saute · ~8 min
Lightly cook the okra.
1.Heat mustard oil in a pan until it reaches the smoking point, then lower the heat slightly.2.Add the okra and sauté on medium heat until lightly blistered and no longer sticky, 6 to 8 minutes.3.Transfer the okra to a plate. - temper
Temper the oil.
In the same pan, add kalonji and let it sizzle for a few seconds until fragrant.
TIPKeep the heat medium-low here so the kalonji flavors the oil without burning. - simmer · ~3 min
Cook the mustard gravy.
1.Add the mustard paste to the pan and stir for 30 seconds.2.Pour in the remaining 0.5 cup water and mix well.3.Add the remaining salt and the slit green chili.4.Bring to a gentle simmer for 2 to 3 minutes. - simmer · ~5 min
Finish the shorshe dharosh.
Add the sautéed okra back to the pan and coat it well in the mustard gravy. Simmer gently for 4 to 5 minutes until the flavors come together and the gravy lightly clings to the okra.
- serve
Serve hot with plain rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Wipe the okra fully dry before slicing; any surface moisture makes it noticeably slimier in the pan.
- 2Smoke the mustard oil first, then lower the heat, so its raw pungency mellows without losing Bengali character.
- 3Sauté the okra until lightly blistered before adding gravy; this keeps the pieces intact during the final simmer.
- 4Do not over-grind the soaked mustard seeds, or the paste can turn harsh and bitter.
- 5Keep the gravy at a gentle simmer after adding the mustard paste; a hard boil can dull its sharp flavor.
- 6Serve this soon after cooking, when the mustard gravy still lightly clings to the okra instead of turning watery.
- 7If making ahead, store the sautéed okra and mustard gravy separately and combine briefly before serving.
Adapt it for your goals.
Low-oil
Use a little less mustard oil and cook the okra in a wider pan so it still blisters properly with less fat.
spicierSpicier
Add an extra green chili to the mustard paste or a second slit chili to the gravy for a sharper heat.
coconut mildCoconut-mild
Replace a small part of the water with thin coconut milk for a gentler, rounder mustard gravy.
panch phoronPanch-phoron
Swap the kalonji for panch phoron if you want a more layered tempering with sweeter whole-spice notes.
Why this is on our healthy list.
Vegetable-Forward Dish
Okra makes this a light, plant-focused preparation that fits well into a simple rice-and-vegetable meal.
Rich in Plant Compounds
Mustard seeds, green chili, turmeric, and nigella bring naturally flavorful spices and beneficial plant compounds.
Moderate Ingredient List
This recipe uses a short list of pantry ingredients and relies on spice and technique rather than heavy cream or rich sauces.
Frequently asked questions
Dry it thoroughly after washing, cut it only once dry, and sauté it until lightly blistered before it goes into the mustard gravy.
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